Grilled Shrimp Tacos with Chile Crunch Slaw


  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 8-10 corn tortillas
  • 1/2 head of cabbage, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup cilantro, chopped
  • 1 lime, juiced
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Chile Crunch


  1. Preheat grill to medium-high heat.
  2. In a bowl, combine olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Add shrimp and toss until well coated.
  3. Grill shrimp for 2-3 minutes per side until cooked through.
  4. Warm tortillas on the grill for about 30 seconds on each side.
  5. In a separate bowl, combine cabbage, red onion, cilantro, lime juice, mayonnaise, sour cream, and Chile Crunch. Mix until well combined.
  6. Assemble tacos by adding shrimp to each tortilla and top with Chile Crunch slaw.

Enjoy the delicious combination of grilled shrimp and tangy Chile Crunch slaw in these flavorful tacos!